POTATO SOUFFLE
This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.
Provided by PanNan
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes in salted water until tender. Drain and mash.
- Preheat oven to 350°F Butter a 6 cup souffle dish.
- Cook the butter and onion over medium heat until soft (4 - 5 minutes), add to the mashed potatoes. Stir in the egg yolks, and creams. Season with salt and pepper. Add herbs and Parmesan cheese, and stir until smooth.
- Beat the egg whites until stiff, glossy peaks form. Stir 2 tbsp of the egg whites into the potato mixture to loosen it, then fold in the rest of the egg whites.
- Pour the mixture into the buttered souffle dish, and bake until golden brown - 20 to 25 minutes. Start checking after 15 minutes.
Nutrition Facts : Calories 319.7, Fat 16.1, SaturatedFat 9.5, Cholesterol 105.1, Sodium 342.3, Carbohydrate 32.8, Fiber 2.9, Sugar 2.2, Protein 11.8
LEFTOVER MASHED POTATO SOUFFLé
Got a bunch of leftover mashed potatoes? Make a meal out of it with this yummy, quickly assembled soufflé recipe. Done in less than 1/2 hour.
Provided by TJW2725
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees Fahrenheit.
- Beat the egg whites in a bowl until you can make peaks in them.
- Meanwhile, add the egg yolks, cheese, salt, pepper, and nutmeg to the mashed potatoes.
- Fold the egg whites into the potato mixture.
- Bake in a soufflé dish for 20 minutes or until lightly browned on top.
- Variations:.
- Add chopped cooked bacon, fresh herbs, or shredded pork or chicken. Use what you have on hand.
Nutrition Facts : Calories 211.8, Fat 9.9, SaturatedFat 5.1, Cholesterol 158.4, Sodium 471.4, Carbohydrate 18.9, Fiber 1.6, Sugar 1.9, Protein 11.3
MASHED POTATO SOUFFLE
Topped with sharp cheddar cheese and whipped cream, this family recipe from TV chef Sarah Mastracco is a luscious side dish.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a large shallow baking dish; set aside.
- Fill a large pot with 2 to 3 inches of water; set a steamer insert into pot and add potatoes to insert. Cover and steam potatoes until tender and easily pierced with the tip of a sharp knife, about 15 minutes. Pass potatoes through a ricer into a large bowl.
- In a small saucepan, heat butter and milk over medium heat until butter is melted. Add milk mixture to potatoes, along with sour cream, cream cheese, 1 tablespoon salt, and pepper; fold to combine. Transfer potato mixture to prepared dish.
- In a medium bowl, whisk heavy cream until medium peaks form. Fold in cheese and season with salt and pepper; spoon cream over potatoes, spreading evenly to cover. Transfer to oven and bake until potatoes are heated through and top is light brown, about 30 minutes. Let stand 10 minutes; garnish with chives and serve.
POTATO SOUFFLE
Steps:
- Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
- Grease the ramekins with the 3 tablespoons of butter. Dust the inside of the dish with the bread crumbs (see Cook's Note**).
- Place the unpeeled potatoes in a pot of cold salted water. Bring to a simmer over medium heat and continue simmering for about 30 minutes or until fork tender. Drain.
- Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Carefully peel the potatoes while they're hot. Cut them into large chunks; while still hot mash by running them through a ricer/food mill. In a large bowl, mix the potatoes, 1/4 cup of the butter, and the warm milk. Season, to taste. Beat in the eggs and egg yolk.
- Fill each of the 8 ramekins halfway with the potato mixture. Make an indentation in the potato layer, pushing the potato up along the souffle dish wall. Fill the indentation with a portion of the Cambazola cheese. Equally divide the remaining potato mixture among the 8 ramekins, mounding the mixture above the top of the dish.
- Place a small amount of butter on top of each souffle and dust with paprika. Place souffles on a baking sheet and bake for 15 minutes. Increase the temperature to 425 degrees F and continue baking for another 5 minutes. Serve hot.
POTATO SOUFFLE
Steps:
- Preheat oven to 350 degrees F. Butter bottom and sides of a 1 1/2-quart souffle dish. Add Parmesan to dish and roll dish to coat inside; set aside.
- In medium bowl, stir to combine cooled potatoes, egg yolks, cream, chives, salt and pepper; set aside.
- In another medium bowl, use an electric mixer to beat egg whites until stiff peaks form. Careful not to overbeat.
- Stir 1/3 of egg whites into potato mixture. Gently fold in remaining egg whites until just incorporated.
- Transfer to prepared souffle dish and bake in preheated oven 60 to 65 minutes, or until puffy and golden brown.
- Serve immediately.
SWEET POTATO SOUFFLE
Sweet potato side dish - so good it is almost dessert. Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.
Provided by Ricki Heronemus
Categories Desserts
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
- Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 66.4 g, Cholesterol 85.5 mg, Fat 26.5 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 12.8 g, Sodium 176.7 mg, Sugar 49.2 g
MASHED POTATO SOUFFLE
Categories Potato Side Bake Thanksgiving
Number Of Ingredients 7
Steps:
- Salt water & boil potatoes until tender. Drain. While still hot, whip potatoes with cream cheese, egg & cream. Season to taste with salt, pepper and toabasco. Fold in scallions. Pour into battered souffle dish (there should be room at the top for "puffing"). Bake uncovered at 350 degrees for 45 minutes. Souffle can be made 1 day ahead; cover and refrigerate until baking time.
THREE-CHEESE POTATO SOUFFLE
Everyday mashed potatoes become appealingly elegant in Kathy Kittell's extra-cheesy souffle. "This casserole bakes up fluffy and golden-and makes a perfect company side dish," she confides from her Lenexa, Kansas kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. , Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately.
Nutrition Facts : Calories 153 calories, Fat 5g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
EASY MASHED POTATO CASSEROLE
Great for preparing beforehand and then an easy 35-minute bake when company comes over.
Provided by Dawnsigkap
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
- Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
- Bake, uncovered, until cheese is bubbly, about 35 minutes.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.9 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 315.5 mg, Sugar 2.7 g
POTATO SOUFFLE
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
- In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
- Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
- Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.
POTATO "SOUFFLé"
Categories Egg Potato Side Bake Vegetarian Cream Cheese Sour Cream Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. and lightly grease a 2-quart soufflé or baking dish.
- Peel potatoes and quarter. In a large saucepan cover potatoes with salted cold water by 1-inch and simmer until tender, about 20 minutes. Drain potatoes and while still warm force through a ricer or medium disk of a food mill into a bowl. Beat in remaining ingredients with salt and pepper to taste until combined well.
- Transfer potato mixture to prepared dish and bake 40 to 45 minutes, or until top is pale golden.
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